Let the chickpeas soak for 12 hours, then cook for 1 ½ hours in plenty of unsalted water with a few bay leaves and a piece of kombu seaweed.
Wash, clean and boil the spinach in a large pot: no need to add water, it will be enough what will be left in the leaves after washing. Cook for about 10-15 minutes with the lid on low heat.
Drain, squeeze well and let cool.

Boil the two types of rice separately according to their cooking times. Add salt only at the end.

Shell and chop pistachios.

Heat the olive oil in a pan with high sides, add the chickpeas and spinach, sauté over high heat for a few minutes, add the curry and chili pepper and salt to taste.

Add the two types of rice to the vegetables, mix to marinate them well, then serve with the help of a cup as a mould.
Finish with chopped pistachios and a drizzle of olive oil!